Tacacá
From Wikipedia, the free encyclopedia
Tacacá is a soup common to Northern Brazil, particularly the states of Amazonas and Pará, and is well loved and widely consumed. It is made with jambú (a native variety of paracress), and tucupi (a broth made with wild cassava), as well as dry shrimps and small yellow peppers. It must be served extremely hot in a cuia.
[edit] External link
- Tacacá recipe - in Portuguese
[edit] See also
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